Microencapsulation of sodium bicarbonate based on glycerol monostearate and konjac glucomannan wall systems by phase separation
Journal
Food Science and Technology Research
Journal Volume
24
Journal Issue
2
Pages
249-255
Date Issued
2018
Author(s)
Abstract
Sodium bicarbonate microcapsules (SBCM) were prepared by phase separation method using glycerol monostearate (GMS) and konjac glucomannan (KGM) as wall materials. Microscope micrographs clearly showed that SBCM microcapsules were spherical shapes, and the microcapsule morphology could not be changed at 40¢XC, while it could be destroyed at temperature above 60¢XC. DSC thermograms implied that SBCM wall materials could be melted at temperature about 59¢XC. Size distribution indicated that the particle size of SBCM was mainly distributed in the range of 50 £gm to 300 £gm. SBCM stability was evaluated using the percentage of SBC (sodium bicarbonate) retention, i.e. retention ratio. SBC retention ratio showed that SBCM was highly stable in the temperature range 40-80¢XC. Furthermore, carbon dioxide (CO2) release efficiency of SBCM was investigated by pairing the microcapsules with monopotassium phosphate. The CO2 release ratio of SBCM was very low at temperature below 60¢XC. However, the release ratio was sharply increased at temperature above 60¢XC, and CO2 was almost completely released at 60¢XC for 10 min. According to the results, the CO2 release of SBC could be effectively controlled by encapsulating into microcapsules based on GMS/KGM wall materials. ? 2018, Japanese Society for Food Science and Technology.
Subjects
differential scanning calorimetry
leavening agent
release ratio
size distribution
temperature-dependent release
Type
journal article
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